Abstract
Despite the interest in stone-milling, there is no information on the potential advantages of using the resultant wholegrain flour (WF) in bread-making. Consequently, nutritional and technological properties of WFs obtained by both stone- (SWF) and roller-milling (RWF) were assessed on four wheat samples, differing in grain hardness and pigment richness. Regardless of the type of wheat, stone-milling led to WFs with a high number of particles ranging in size from 315 to 710 μm), whereas RWFs showed a bimodal distribution with large (>1000 μm) and fine (<250 μm) particles. On average, the milling system did not affect the proximate composition and the bioactive features of WFs. The gluten aggregation kinetics resulted in similar trends for all SWFs, with indices higher than for RWFs. The effect of milling on dough properties (i.e., mixing and leavening) was sample dependent. Overall, SWFs produced more gas, resulting in bread with higher specific volume. Bread crumb from SWF had higher lutein content in the wheat cv rich in xanthophylls, while bread from RWF of the blue-grained cv had a moderate but significantly higher content in esterified phenolic acids and total anthocyanins. In conclusion, there was no relevant advantage in using stone- as opposed to roller-milling (and vice versa).
Highlights
IntroductionWhole grains have been (and still are in several countries) the most important energy source of mankind
Whole grains have been the most important energy source of mankind
Most consumers believe that only the stone-milling process is able to preserve all the nutrients and bioactive compounds of wheat grains as, in this process, all kernel regions form a single stream
Summary
Whole grains have been (and still are in several countries) the most important energy source of mankind. They constitute a valuable and inexpensive source of numerous nutrients and phytochemicals, including fiber, phenolic compounds, minerals, and vitamins, mainly located in the germ and bran regions [1,2]. Whatever the official definition is, the relationship between the consumption of whole grain foods and a lower incidence of diseases in the Occident has been suggested by numerous epidemiological studies [4,5,6,7,8]. Thanks to public institutions (governments and health organizations) and extensive promotional campaigns, consumers nowadays are fully aware of the numerous health benefits associated with the consumption of products made from whole grain flour (WF).
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